Vegetables, Healthy Foods Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Key lime cheesecake

Yield: 1 Cake MMMMM--

Ingredients:

• 1 1/2 c Graham cracker crumbs
• 2 tb Sugar
• 1/4 c Unsalted butter melted And cooled MMMMM----------------------------CAKE---------------------------------
• 2 1/2 8-oz packages cream cheese Softened
• 3/4 c Sugar
• 1 c Sour cream
• 3 tb Flour
• 3 Large eggs
• 3/4 c Fresh lime juice
• 1 ts Vanilla
• 1 dr Green food colouring

Instructions:

Whipped cream for garnish Lime slices for garnish Mint sprigs for garnish For the crust: In a bowl stir together the crumbs and sugar and stir the butter in well. Pat the mixture evenly onto the bottom and 1/2 inch up the sides of a buttered 10-inch springform pan. Bake the crust in the centre of a preheated 375F oven for 8 minutes. Transfer the pan to a rack and set aside to cool. For the cake: In a bowl with an electric mixer beat together the cream cheese and the sugar until the mixture is smooth; beat in the sour cream and flour then add the eggs 1 at a time beating well after each addition. Add the lime juice vanilla and food colouring and beat until mixture is smooth. Pour the filling over the crust. Bake the cheesecake at 375F for 15 minutes reduce the temperature to 250F and bake for 50 to 55 minutes more or until the centre is barely set. (it will continue to set as it cools) Let the cake cool on a rack and chill it covered overnight. Remove the cheesecake from the pan and transfer it to a cake stand. With a pastry bag fitted with a decorative tip pipe the whipped cream into rosettes on the cake. Garnish with the mint sprigs and lime slices. Gourmet Magazine August 1992

Web Standards & Support: